By Chef Alli

Cold Cucumber Soup

cold cucumber soup


  • 3 cucumbers, peeled and seeded
  • 1/4 cup fresh Italian parsley leaves 
  • 1/2 cup chopped scallions, green and white parts both
  • 2 cloves garlic, minced 
  • 1 cup vegetable broth 
  • 1 cup tomato juice 
  • 3 Tbs. cider vinegar 
  • 2 cups sour cream, or 1 cup sour cream with 1 cup plain Greek yogurt 
  • kosher salt and freshly ground black pepper, to taste 


Place all the ingredients, except the sour cream, into the bowl of a large food processor. Process the ingredients until the mixture is smooth; pour into a bowl that has a tight-fitting lid. Add the sour cream, stirring until well blended. Season the soup to taste with salt and pepper; cover and chill the for at least eight hours before serving. 

You might enjoy

  • Chef Alli

    Chef Alli is a wife, mom and chef. She's been stirring up a love of farm fresh cooking for more than a decade.  To see more of Alli's recipes, go to